Process 1: Cut the meat into mahjong-sized cubes, put the meat into the pot and cook for 15 minutes, then remove the meat, rinse with cool water and serve on a plate.

Process 2: Wash the pot on low heat, put a little oil in the pot, then add 20 grams of sugar in the oil, and quickly stir with a spoon. When the sugar melts and turns red and bubbles, then put 50 grams of water, stir well and put the juice into a bowl to be used

Braised pork practice

Process 3: put 100 grams of oil in the pot, until the oil burns to 8 into the heat, and then poured into the meat. At the same time put 50 grams of green onions, 30 grams of ginger slices, stirring and stirring with the meat pieces. After a minute, drizzle the juice into the pan in batches to color. When the meat turns golden, then add water not over the meat. Subsequently add the appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet flavor can be. Finally put 5 star anise, a section of cinnamon, with a small fire to cook. When the meat becomes soft, a plate of fragrant braised pork will be completed. 1. pork cleaned and cut into small dices; braised pork

2, the pan put a small spoon of oil to slightly hot, put the rock sugar stir fry, until the rock sugar completely melted; 3. will be the meat into the stir fry, so that it is evenly coated with sugar syrup; 4. into the right amount of boiling water, add soy sauce, burned brine seasoning packet; 5. cover the pot, simmering on low heat for 40 minutes or so until the juice to close the dry can be. Ingredients: Raw materials: fine pork, stew meat packet, green onions, rock sugar, tea, seasoning: green onions, ginger and garlic, star anise, cardamom, nutmeg, cinnamon, coriander, tangerine peel, dried chili peppers, sugar, salt, soy sauce, shaoxing wine Practice: Step 1, cut strips of pork into cool water to blanch the blood end. The way to do braised pork

Step 2, blanched and shaped. (Do not cut a good block and then blanch, so that the roasted meat should be no type. (Do not cut a good block and then blanch, so that the roasted meat should not have a shape. Burned out of the can not be beautiful) Step 3, fish out and cooled cut the same big square (larger eat up the addiction). Step 4, put a little oil in the pot, sautéed onion, ginger and garlic spices, step 5, into the meat stir-fry (stir-fry out of the oil in the meat). Step 6, put a little oil in the pan pour sugar fried sugar color, step 7, fried to sugar into date red turn off the small fire step 8, sugar color bubbles from large to small quickly turn off the fire, pour into the boiling water (this is a crucial step in the braised meat, this sugar color is the taste of caramel, will make the braised meat become fragrant with a little bit of caramel flavor) step 9, poured into the meat, add a little shaoxing wine boiled water burned to join the tea can be de-fanged taste cooked Fast, step 10, and finally add soy sauce color, add salt to taste, step 11, into a deep pot, put boiling water in a pot over high heat to skim off the foam, change to low heat for 45 minutes. Step 12, change back to the frying pan over high heat and put icing sugar so that the juice can be thickened out of the pot, garnish with scallions. (Juice thick flavor, pour on the rice over addiction.) Tips braised pork practice will be slightly different from place to place. The South is used to soy sauce (soy sauce) color, while the North is preferred to stir-fry sugar color. Raw materials generally use good pork (the so-called good pork should be layered, generally about five layers of the best, so the name "five-flower meat"), or "sitting buttocks meat" (that is, the tip of the buttocks). Can be put into the cabbage, tofu, potatoes, carrots and other vegetables to cook and stew together, can change a variety of delicious stewed meat dishes. It is best to use rock sugar in stewing meat, which makes the color brighter and better looking than white sugar, and also tastes better.